There was a point in my life where I was seriously making spring rolls every other day. Spring Rolls is a Vietnamese appetizer that became an instant hit for the Hmong American community. It’s fairly healthy because in each roll it’s packed with fresh vegetables and lettuce! However it all depends on the individual, on what they like to put into the spring roll. In my family, we like a lot less noodles, a lot more Hmong cucumbers, lettuce and fresh mint. Although this recipe calls for shrimp, we also enjoy using ground beef, and imitation crab in ours. It’s so simple yet so tasty. And it only gets better when you make the dipping sauce for it!
This traditional soft sweet fluffy delight makes a great healthy snack. In Laos, sugar is found in towns only. The Hmong people didn’t always add sugar since they lived in mountains secluded from the rest. Traditionally Hmong people wrapped the rice patties in banana leaves but aluminum foil works just fine. You will need a regular sized blender and a steamer.
Preparation time 25-30 minutes.
Preparation: 20 minutes. Cooking: 12 minutes
This chinese delightful dim sum is also a favorite appetizer known to southeast asia. My mother used to make sesame balls when I was just a little girl. I remember she would let me roll the dough into balls before frying them.
Preparation: 1:10 hour. Baking in Oven: 30 min
Samosa is a wonderful Indian appetizer that is believed to have traveled along the trade routes from central Asia. I myself have seen a few variations of samosas in a couple different asian cultures. My version of making Indian samosa is a bit non-traditional but a quicker and a healthier way of making Indian samosas. I first had it way back in high school when my science partner Ravneel offered me some samosas that his mother had made. I dipped them into this amazing chutney minty dipping sauce and immediately fell in love (with the food that is!). Ever since then I couldn’t stop making samosas.
It was probably way back in high school when a filipino classmate brought some lumpia eggrolls to a potluck. It was the first time I ever had them and I was really amazed how less ingredients in an eggroll can taste just as good as a Hmong eggroll which contains more ingredients. But you also can’t compare the two because both have a completely different taste from one another. Lumpia eggrolls are wrapped thinner and tighter, and are made with ground beef. They can be very addicting as appetizers!
On most Hmong occasions, there are always egg rolls. In my opinion, Hmong people make eggrolls the best. They are so addicting! One time my family and cousins gathered together to make four hundred eggrolls for my sister’s wedding. It doesn’t take much effort once you get the wrapping down! Here is one of my family’s version of how to make eggrolls.